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Lemon Pistachio Zucchini Bread

Rated as 4.57 out of 5 Stars
4

"A moist zucchini bread with lemon and pistachio for a unique flavor."
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Ingredients

2 h 10 m servings 293
Original recipe yields 20 servings (2 9x5-inch loaves)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts


Per Serving: 293 calories; 15.3 34.5 5.3 38 258 Full nutrition

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Reviews

Read all reviews 36
  1. 42 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I made this on a whim to use up my zucchini in the fridge. This recipe is my new favourite for my B&B guests. I didn't have yogurt so substituted sour cream. It was perfect. I also drizzled ...

Most helpful critical review

I substituted milk for the yogurt. This came out fine, rose well, was cooked in the middle, not burnt, but it tasted weird. Odd flavor . . .

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I made this on a whim to use up my zucchini in the fridge. This recipe is my new favourite for my B&B guests. I didn't have yogurt so substituted sour cream. It was perfect. I also drizzled ...

Substituted a few things to make it a bit healthier: used kefir (since dad is growing them so I had it on hand) instead of yogurt, and applesauce instead of oil. It was delicious. I love the le...

Big hit at our house. When I got ready to make this, all I had was vanilla Greek yogurt, so I used that in place of the plain yogurt. I made this in to 5 mini loaves (6" x 3 1/2")instead of 2 ...

I substituted milk for the yogurt. This came out fine, rose well, was cooked in the middle, not burnt, but it tasted weird. Odd flavor . . .

Great recipe! A new twist on the traditional zucchini bread with a delicious lemon flavor.

I won’t eat zucchini but I liked it in this bread. I used sour cream instead of yogurt and cooked it in a bundt pan, like a cake. Moist, good flavor.

This was so delicious and moist. I followed the recipe exactly, which is very unlike me. After the first yummy bites I decided to take my leftover lemon juice and make a glaze. It really took th...

This bread was so good!! Super moist and the best zucchini bread I ever tasted!!! Highly recommend!

I made this for my fiance and he absolutely loved it! I only made one loaf so I cut the recipe in half and it turned out great!